Pinot Grigio

This breakfast burger is a gorgeous mash up of two of my favorite foods: breakfast burgers, and shakshuka. The tomato, bell pepper, and caramelized onion spread is a delicious smoky departure from ketchup, paired with quick pickled cucumber for a cool crunch and a fried egg with a glorious runny yolk, this colorful eye-catching dish turns heads at the barbeque without breaking the bank!

Add the chopped bell pepper and onion and cook for 5 minutes or until onion becomes
translucent

Add garlic and spices and cook an additional minute

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a
large spoon

Season with salt and pepper and bring the sauce to a simmer

Cook down to roughly ketchup consistency, with some tomato chunks remaining

Eggs

Fry 6 large eggs individually on a large greased stove top griddle until white is completely cooked and yolk is 25% cooked

Rest on cool plate while you cook burger patties – (this is the magic in the burger, the thick but still runny yolk!)

Burgers

Season and form 1/3-pound patties, spread a bit thin

Cook burgers to medium rare

Once burgers are done cooking, rest on a plate for 5 minutes

While burgers are resting, coat one side of your thick sourdough bread slices with olive

oil and lightly toast, being careful not to overheat olive oil

Assemble

Spread mayo generously on bottom sourdough bread slice, followed by a layer of quick pickled cucumber, your burger patty, a generous pile of warm shakshuka tomatoes, topped with the fried egg and the top bread! (You’re going to need napkins; a lot of them)

Cooking Tip: The Shakshuka can be made in advance and stored in the fridge up to 3 days.